Chef’s Note

“This hot and savory soup is easy to make and it is packed with deep, umami flavor.”








  • 25 gdried funghi porcini or 25gshiitake mushrooms
  • 250 ghot water
  • 1 tablespoonsunflower oil
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1200 mlvegetable broth, from 1 cube
  • 1 thumb sized piece ginger, peeled and grated (about 1 tbs)
  • 2 tablespoonssoy sauce
  • 2 stalksbok choy, cut into bite size pieces
  • 1 12 teaspoons chinese mixed spice
  • 1 teaspoonchili powder
  • 100 gdried rice noodles
  • Directions

  • Soak dry porcini mushrooms in 250 ml of hot water for 5 – 10 minutes. Drain, but save the water.
  • In a large pot over medium heat sauté shallots and garlic in the oil for 3 – 4 minutes until onions are translucent and garlic is fragrant.
  • Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 – 15 minutes.
  • Add bok choy and cook for 5 minutes, until tender.
  • Before serving stir in Chinese spice mixture and chili powder.
  • Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.
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